Line tart shell with foil; fill with pie weights, dry beans, or uncooked rice. Bake 12 minutes. Remove foil and weights; bake 10 to 12 minutes longer or until golden. If crust puffs up during baking, gently press it to tart pan with back of spoon. Cool tart shell in pan on wire rack. While shell cools, prepare Chocolate-Caramel Filling.

Chocolate-Caramel Filling: In heavy 3-quart saucepan, heat sugar and 1/4 cup water over medium-high heat until melted and amber in color, about 10 minutes, swirling pan occasionally. Remove saucepan from heat. Stir in cream until a smooth caramel forms; stir in chocolate and butter until melted. Stir in chopped walnuts and vanilla.

Pour warm chocolate filling into cooled tart shell. Refrigerate at least 3 hours or until set. Remove side of pan to serve. Garnish with whipped cream and walnut halves.

Tips & Techniques

Prepare, bake, and freeze tart shell up to 1 week ahead; thaw at room temperature before filling. Refrigerate completed tart up to 1 day before serving.

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